Friday, January 15, 2010

Watercress Pesto

Watercress is a perennial herb and part of the Nasturtium family and is known for its peppery flavours. As it ages though these flavours can turn bitter so it's best to use younger specimens. It has high levels of Vitamin C along with Vitamin A, iron, calcium, and folic acid and is thought to help aid digestion.

I source this particular specimen from a hydroponic grower which in the case of watercress makes perfect sense since it is a semi-aquatic plant. These bunches are sold with their root systems intact which help to extent the life of this higher perishable plant.

The recipe I've made helps extend the life of watercress even further by turning it into pesto!